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Cream Cheese Pumpkin Roll
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
200 minutes
Classic fall dessert - moist pumpkin sponge cake rolled with creamy filling for a melt-in-your-mouth treat.
Ingredients:
  • 0.75 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup white sugar
  • 3 large eggs
  • 0.66666668653488 cup pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 0.25 cup unsalted butter, softened
  • 1 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 10x15-inch jelly roll pan, then line it with waxed paper.
  • In a medium bowl, mix together flour, cinnamon, baking powder, ginger, nutmeg, and salt to create the cake batter.
  • Using an electric mixer, blend sugar and eggs in a large bowl until smooth. Mix in pumpkin purée. Gradually add the flour mixture and stir until just combined. Spread the batter into the prepared jelly roll pan.
  • Bake in the preheated oven for about 15 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes after removing from the oven.
  • Roll the cake and towel into a log starting from the short end, then let it cool completely for about 30 minutes.
  • Prepare the filling by combining cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl, and beat until smooth while the cake cools.
  • Lay a large sheet of plastic wrap on a flat surface then gently transfer the chilled cake onto it.
  • Evenly layer the filling on the cake, gently roll it without the towel, and tightly wrap it in plastic. Place the filled cake on a plate with the seam-side down. Chill in the refrigerator for approximately 2 hours until fully set.

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